Cherry Sherbet

1. 1

   Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.

2. 2

   Transfer cherry mixture to a blender and pulse 3 or 4 times to puree fruit pieces. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and puree through. Discard solids. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.

3. 3

   Add milk, kirsch, and lemon juice and stir to combine. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight, freezer-safe container and freeze at least 4 hours.

4. 4

   Note: Nutritional analysis is per 1/2-cup serving.

No additional tips available.